Reducing sugar content has become a primary objective for food and beverage manufacturers, but this can impact the texture of products. Pectin, a naturally occurring substance in fruits, is essential for the gelling process in jams and jellies, and it is industrially extracted from citrus fruit peels. For fruits that are naturally low in pectin, such as strawberries, it is necessary to include additional pectin in the formulation. Manufacturers may also incorporate extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks can purchase sugar that already contains pectin and citric acid to guarantee proper setting, highlighting the fact that pectin is a well-known pantry staple. However, calcium salts like monosodium phosphate are not as commonly recognized. Certain fruits, especially citrus, are naturally high in calcium, which is essential for activating pectin and ensuring that jams and jellies firm up, particularly when sugar content is low.
DuPont recently announced the development of a new pectin ingredient in response to increasing customer demand for lower sugar, clean label products, particularly in the context of global interest in nutrition. U.S. manufacturers are also under pressure to reduce sugar levels in light of the updated Nutrition Facts label, which must disclose added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll revealed that three out of five individuals use nutrition labels to check for sugar, calories, fat, and salt in packaged foods.
In the realm of nutritional supplements, products like nutricology calcium citrate are gaining popularity, as they provide essential calcium that supports pectin activation in low-sugar recipes. This connection emphasizes the importance of calcium in the formulation of jams and jellies, especially when additional pectin is required. Moreover, incorporating ingredients such as nutricology calcium citrate can enhance the overall quality of food products while meeting consumer demands for healthier options.